Caramel and Roasted Pumpkin Pie

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Measure out the heavy cream and butter (cut into tablespoons) in separate containers and place back in fridge, it’s best to keep these cold before use!

Step 2

measure your salt and vanilla into small vessels and keep close by

Step 3

Add water, white sugar, corn syrup to a medium saucepan. mix well with heat proof spatula so all sugar is hydrated. then set over medium-low heat.

Step 4

you can stir this mixture until the sugar dissolves (it turns clear). Once it turns clear, ONLY swirl the pan. You can also brush down the sides of the pan with a wet pastry brush to prevent crystallization along the edges. That's optional though.

Step 5

Continue cooking the mixture over medium-low heat - your mixture will stay clear for what feels like a million years, then seemingly out of nowhere it will start to turn gold. This is the point you need to pay close attention or risk burning all your hard work. this may take 8 - 10+ minutes

Step 6

Once the mixture begins to take on a golden color, make sure to gently swirl the pan often, so the sugar does not caramelize all in one place. At this point, bring your butter and cream out of the fridge and keep closeby

Step 7

Watch the caramel closely, keep cooking to bring it to a deep, rich golden brown. When you see the first small whisps of smoke arise from the pan, that’s the moment you want to halt the cooking IMMEDIATELY

Step 8

Turn off the heat, and remove pan from heating element

Step 9

Add butter one tablespoon at a time, whisking well in between each until fully incorporated — watch your hands as this will foam up, and produce a lot of steam and you don't want to get burnt

Step 10

Slowly stream in your cream, whisking well and quickly

Step 11

Add your vanilla then whisk

Step 12

Add your salt then whisk

Step 13

Pour into heat safe container, allow to come to room temp, then place in fridge to fully cool - caramel can be made 1-2 days ahead, stored in fridge. reheat in 20 second increments in microwave to achieve pourable consistency to fill pie

Step 14

Measure all dry ingredients into a large bowl

Step 15

Mix until well incorporated

Step 16

Cut COLD butter into tbsp bits and add to bowl

Step 17

Toss around with your hands until the butter is completely coated in the dry ingredients mixture

Step 18

Smash, squeeze, and break cold butter chunks with your fingers until it's a coarse mixture but there are still plenty of pieces of butter about the size of blueberries in it

Step 19

If butter has gone soft, place entire bowl into fridge for 15 minutes to firm up. Otherwise, proceed.

Step 20

Mix apple cider vinegar and ice water together, then add to flour mixture one tablespoon at a time, tossing with hands in between additions

Step 21

The amount of wet ingredients you will needs varies — so add until mixture holds together when pressed into a ball, but is still a little crumbly, and isn’t sticky to the touch

Step 22

Form into a disc, wrap tightly in plastic wrap and refrigerate for at least 30 minutes

Step 23

Once firmed up, proceed. if your dough is too hard to roll out, allow it to sit at room temp for 5 minutes

Step 24

Roll out dough into a long rectangle-ish shape — short side facing you. the sides of your dough may have cracked a little, that is totally fine at this step

Step 25

Fold the dough like a letter: fold the far side down towards you, then the side closest to you on top of that

Step 26

Press it all back together, rotate the dough 90 degrees, then repeat the roll and fold

Step 27

Form into a disc. return to fridge for another 20 - 30 minutes, if the butter has softened too much

Step 28

When ready, roll out dough into a circle that is at least two inches wider than the base of your pie tin

Step 29

Carefully transfer your rolled out dough to your tin, draping, rather than stretching it into place

Step 30

Fold excess dough underneath itself to create a lip, and crimp as desired

Step 31

Return to fridge to firm up, again

Step 32

Preheat oven to 350 degrees

Step 33

Now, to blind bake. Place tin on baking sheet and line inside of pie with foil or parchment. fill with your chosen weights. I like to tent the edges of my crust with foil to prevent burning

Step 34

Place in oven and allow to bake for about 30-40 minutes, checking occasionally to ensure the edges of your crust have not taken on too much color

Step 35

When the edges of your pie are lightly browned, remove weights from inside of pie to properly cook the center — prick with a fork to prevent ballooning.

Step 36

Continue to cook for an additional 15 - 20 minutes, until your pie is golden brown in color

Step 37

Cool for at least 1 hour before filling. best used day of.

Step 38

Spread both cans of pumpkin on parchment lined baking sheet and roast at 325 for about 20 - 30 minutes. color should darken by two shades and be well reduced. the puree should reduce to about 2 cups or 500g — if your puree is not at this amount, keep roasting! let cool before use.

Step 39

Add white chocolate to heat safe large bowl, set aside

Step 40

Add cream, corn syrup, and butter to small pot, and bring to boil

Step 41

Once boiling, pour hot cream mixture over white chocolate, making sure all chocolate is covered. let sit for 1 minute

Step 42

Add roasted pumpkin, spices, and salt to white chocolate mixture, stir

Step 43

Using immersion blender, blend all ingredients until totally smooth and silky

Step 44

Ganache can be made 1 - 2 days ahead, stored in fridge. reheat 20 seconds at a time in microwave to achieve pourable consistency before filling your pie

Step 45

Add all ingredients to medium bowl.

Step 46

Mash and mix with hands until a loose crumb forms, and there are no dry spots or chunks of butter

Step 47

Spread on parchment lined sheet pan

Step 48

Bake at 325 for 15 minutes, agitating every five minutes or so until golden brown

Step 49

Streusel can be made 1 - 2 days ahead, stored at room temp in an airtight container

Step 50

Pour room temp (or slightly reheated) caramel into base of pie shell so the base is fully covered and level — place filled shell into fridge to firm up for 20 - 25 minutes

Step 51

Pour ganache over caramel and spread using offset spatula or spoon to make sure all caramel is covered

Step 52

Place in fridge ASAP, covered, to fully set — 4 - 5 hours, or ideally overnight. ganache should feel firm to the touch, should not stick to your fingers, and feel solid all the way through

Step 53

Serve pie cold, directly out of the fridge. top with fresh whipped cream, and streusel to serve